Cook the rice in salted water for about 20 minutes. Strain off any left water, and leave to cool.

In a big bowl stir the flour, the yogurt and the eggs until smooth.

Pour the broth into a big pot and, while heating it, stir in the flour-yogurt-egg-mix.

Add the rice. Bring the soup to a boil.

Mix the olive oil and the paprika powder. Add it to the soup.

If you use fresh mint, chop it. You can use dried mint as well. Sprinkle it on top of the soup.